Mexi tostada pizzas
- spray oil
- 2 spring onions, chopped
- 1 clove garlic, chopped
- 2 green or red capsicums, diced
- 2 courgetteszucchini, summer squashX, diced
- 1 teaspoon cumin
- 1 teaspoon chilli flakes
- ½ cup sweet corn sweetcornXkernels
- 400g chicken breast, finely sliced
- 4 cups spinach or kale leaves
- 4 wholegrain flour tortillas
- 2 tomatoes, diced
- juice of 1 lemon
- ¼ cup low-fat plain yoghurt
- ½ cup grated Noble cheddar
- pickled jalapenos, chipotle
- sauce, fresh coriandercilantroX, to garnish (optional)
1 Spray a large pan with oil and set over a medium-high heat. Add spring onions, garlic, capsicum and courgettes. Add spices. Cook, stirring, for 2-3 minutes, until vegetables are softened. Add sweetcorn and spinach or kale and stir for 1 minute. Remove vegetable mixture from pan and set aside.
2 Spray pan again, set over a medium-high heat and add chicken. Cook, stirring, for 3-4 minutes, until cooked through. Remove from heat.
3 Set a dry pan over a high heat and toast tortillas, turning, until just starting to crisp.
4 In a bowl, combine tomatoes and lemon juice to make salsa.
5 Divide tostadas among 4 plates and pile on vegetables and chicken. Top with tomato salsa, yoghurt and cheese (you can melt this under the grill for a few minutes if you like) along with garnishes of your choice.
Make it gluten free: Use gluten-free tortillas and check cumin is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 6g
Dietary fibre 6g
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